EASY CHICKPEA CURRY WITH POTATOES (USING CANNED BEANS) | QUICK ALOO CHANA MASALA RECIPE

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being healthier.

chickpeas

🥗Healthier: black beans

💰Cheaper: canned chickpeas

Canned chickpeas are more affordable and save time.

garam masala

🥗Healthier: homemade spice mix

💰Cheaper: curry powder

Curry powder is often cheaper and can be used as a substitute.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley or green onions can provide a fresh garnish.

Heat oil over medium high heat.

Add chopped potatoes (about 1 inch cubes) and stir.

Cover and cook on medium high heat, stirring occasionally until golden brown.

Remove golden brown potatoes from the pan.

Add whole cumin seeds to the remaining oil and lower the heat to prevent burning.

Add chopped onions and a pinch of salt; stir until softened and pale.

Lower heat and add Kashmiri red chili powder, turmeric powder, and curry powder; stir for a few seconds.

Add a little water to prevent spices from burning.

Add grated ginger, garlic, and chopped green chilies.

Add tomato puree (or fresh/canned tomatoes) and sugar; stir until mixture looks grainy and dry.

Add back the golden potatoes and 1 can of drained chickpeas.

Add 2 cups of warm water and salt; bring to a boil.

Cover and cook on low heat for about 10 minutes until potatoes are soft.

Increase heat to reduce gravy; check for doneness.

Add garam masala and adjust seasonings; add more sugar if needed.

Garnish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary